Photo: Randy Mayor; Styling: Cindy Barr
12 servings (serving size: 1 wedge)

Nut meals can replace up to one-fourth the all-purpose flour in baked goods. Almond meal's hearty texture works well in corn bread. Look for it at health food stores or from Bob's Red Mill (, or place about 1 cup blanched almonds in a food processor; process until finely ground. If you don't have a cast-iron skillet, you can also bake the bread at 400° in an 8-inch round cake pan for 16 minutes.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl.

Step 3

Heat oil in a small skillet over high heat. Add almonds to pan; cook 2 minutes or until lightly toasted, stirring frequently. Strain oil through a fine sieve into flour mixture. Set aside 1 tablespoon almonds. Add remaining 1 1/2 teaspoons almonds to flour mixture. Combine buttermilk, dried cranberries, and egg whites, and add to flour mixture, stirring until well blended.

Step 4

Spoon batter into an 8-inch cast-iron skillet coated with cooking spray. Sprinkle reserved 1 tablespoon toasted almonds over top of batter. Bake bread at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.

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Ratings & Reviews

Sheila4's Review

January 30, 2010
I this is this a good solid recipe that will stay in my rotation. It's not too sweet and there is a slight crunchiness due to the almond and corn meals. The next time I make it, I will add more cranberries to get a little more of that sweet/tart sensation that they add to a recipe.

lehrlich's Review

March 14, 2009
This is truly wonderful. I make it along with a big bowl of soup for lunch during the week. It's sweet, crumbly, smoky and delicious!

Elizabeth415's Review

February 09, 2009
I made this because I had leftover almond meal I was trying to get rid of but I was surprised at how TASTY this bread is -- very nutty and full of flavor with a light sweetness. I'll definitely be making it again for friends and family!

jazzwood's Review

January 21, 2009
Terrific! A real hit with everyone. This will be added to my favorites. Followed recipe exactly. I used dried unsweetened cranberries and still thought it was a little too sweet for my taste. Next time I might decrease the sugar a bit. Loved the smoky flavor of toasted almonds and the crunchy texture of the bread.